Breville The Smart Oven BOV800XL Livret D'instructions page 60

LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIPES RECIPES
ROASTED BUTTERNUT SQUASH
SOUP
Function: ROAST
Temperature: 400°F (205°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 1.5 litres
Roasting vegetables in the BREVILLE
SMART OVEN™ intensifi es the fl avor by
drawing out the natural sugars through
caramelization.
1.5 lbs (750 g) Butternut squash, peeled
and cut into 1 inch cubes
1 Small Yellow onion, chopped
2 Tablespoons (30 ml) Olive oil
½ Teaspoon (2.5 ml) Salt
¼ Teaspoon (1 ml) Ground black pepper
4 Sprigs Fresh thyme
1 Apple, peeled and chopped in 1 inch
cubes
1 leek
2 Tablespoons (30 ml) Unsalted butter
2 Teaspoons (10 ml) Curry powder
1 Cup (250 ml) Apple cider
4 Cups (1 litre) Chicken stock
1 Cup (250 ml) Sour cream
Toasted Pumpkin Seeds, (Page 51) or
2 Cups (500 ml) Spiced Croutons
(Page 52)
1. In a large bowl toss cubed butternut
squash, apple, yellow onion, pepper and
fresh thyme in olive oil to coat.
2. Place the ingredients into the roasting
pan. Set the wire rack to the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the ROAST function. Set the temperature
to 400°F (205°C) and the timer to 30
minutes. Press START/CANCEL to
activate.
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3. In the meantime, using only the white
part of the leek, slice it in half lengthwise.
Rinse under cold running water to clean
off any dirt that may be trapped in
between the layers. Slice into ¼ inch
slices.
4. In a medium stockpot, on low-medium
heat, melt the butter until it becomes
foamy. Add the sliced leek and cook until
softened, about 7 minutes. Add the curry
powder, salt and pepper and continue
to cook for 1 minute. Add the roasted
butternut squash, apple and onion to the
stockpot and mix to coat with the spices.
5. Deglaze with apple cider, scraping the
bottom of the pot to release any stuck
on bits. Add stock and bring to a boil.
Turn down to a simmer and cook for 20
minutes with the lid on. Allow the soup to
cool before pureeing in a blender or food
processor.
6. Divide amongst bowls and garnish with
a dollop of sour cream or mascarpone
cheese. Sprinkle 1 tablespoon of Toasted
Pumpkin Seeds (Page 51) or Spiced
Croutons (Page 52).
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